6.Add turnips, mix it well. Cover it and cook on a low flame till it 3/4th done, takes about 5-10 minutes.

7.Add chopped spinach, green and cilantro. Mix well, cover it and cook on a low flame till it changes the colour or looks roasted.

8.Serve the prepared Spiced Turnips and Spinach Recipe hot with chapatis or naan.

Raw Jackfruit Ghassi

Ingredients :

Jackfruit cut into 1 inch cubes and boiled 1/2 medium

Sesame Oil 3 tablespoons

Dried red chillies 2

Scraped coconut 1 cup

Mustard seeds 1 1/2 teaspoons

Tamarind pulp 1 tablespoon

Green peas boiled 1 cup

Salt to taste

Curry leaves 4-5

Method:

1.Heat one tablespoon oil in a small non-stick bowl, add red chillies and sauté for twenty seconds.

2.Put them into a mixer jar, add coconut, half the mustard seeds and tamarind pulp. Add sufficient water and grind to a smooth paste.

3.Heat two tablespoons oil in another non-stick pan, add jackfruit, green peas, ground paste and half cup of water and mix well.

4.Simmer the mixture for about three to four minutes. Add salt and mix well.

5.For tempering, heat remaining oil in the small non-stick pan, add mustard seeds and curry leaves. Once the mustard seeds splutter, add it to the mixture in the other pan. Mix well and simmer for a minute.

4.Add red chilli powder and turmeric. Saute until the mixture begins to leave the sides of the pan.

5.Add the drained veggies and saute for 2 to 3 mins. Cover and cook on a low heat for another 2 mins.

6.Add water and stir. Cook covered on a medium to low heat until the potatoes are completely cooked. Add salt.

7.Add garam masala powder. Stir and simmer for 2 mins.

8.Switch off and sprinkle coriander leaves.

Curd oats recipe

Ingredients :

¾ cup oats

Water as needed to cook or moisten

Salt as needed

1 to 1 ½ cups thick curd / yogurt

1 tbsp sesame oil

½ tsp mustard

¼ tsp cumin / jeera

1 tsp urad dal

1 sprig curry leaves

Pinch of hing

Coriander leaves as needed

2 tbsp carrot grated

2 tbsp grated cucumber

2 to 3 tbsps chopped raw onions (optional)

2 to 3 green chilies slit

Instructions:

Cook oats with enough water or just add hot water to oats as needed. Cool it completely.

Add beaten curd, salt and chopped veggies. Mix well.

Heat oil in a pan. Add mustard and cumin. When they begin to sizzle add urad dal and saute until golden. Add curry leaves, chilies and saute. Switch off and hing. Pour this to the curd oats. You can also top with pomegranate seeds.

Mix well and serve.

VEG CHATPAT

Ingredients:

4 Brinjals chopped

2 s Potatoes chopped

4 sliced Baby corns

1 Carrot chopped

2 small Onions chopped

1 finely chopped Tomato

1 teaspoon Red Chilli Powder

1/2 teaspon Turmeric (Haldi) Powder

1 teaspoon Kitchen King Masala

1/2 teaspoon Chaat masala

1 tablespoon sesame Oil

1 tspn lemon juice

Salt as per taste

Methods:

Heat oil in a pan. Add the sliced onions. Sauté for some time.

Add the tomatoes and mix well.

Sauté for 3-4 minutes and then add all the vegetables: brinjal, potatoes, baby corn and carrot.

1.To begin with Channa Rasam, grind tomatoes to a paste and dilute it with 2 cups of water.

2.Add turmeric powder, hing and salt to this and allow boiling till the raw smell vanishes.

3.Mash coarsely the boiled channa (if required remove the outer skin) and add ground powder, boiled channa and the 1 cup of channa stock and allow boiling until bubbles form on top.

4.Heat one teaspoon of ghee in a tadka pan, add mustard seeds and allow spluttering. Once it splutters, add finely chopped garlic pieces and curry leaves.

5.Serve Channa Rasam with steamed rice with a dollop of ghee and Elai Vadam or have it as a soup.

BROKEN WHEAT AND APPLE PORRIDGE

Ingredients:

1/4 cup broken wheat (Dalia)

3 tablespoons oats

1/2 cup water

1-1/4 cup milk and more if required

1/2 teaspoon cinnamon powder

1/2 cup apples, peeled and diced

1/2 tablespoon butter

Honey to taste

To serve

1/2 cup apple, cut into wedges or diced

1/2 cup strawberries, sliced

Muesli as required

Methods:

1.To begin making the Broken Wheat and Apple Porridge Recipe, clean and wash broken wheat and soak it in water for an hour.

2.In a pressure cooker, add broken wheat, water and pressure cook until you hear 3 to 4 whistles and turn off the heat. Allow the pressure to release before you can open the cooker.

3.Once the broken wheat has cooked well, transfer the cooked wheat into a sauce pan. Add the cut apples, cinnamon powder and butter, mix well. Stir in the oats and milk and bring the mixture to a brisk boil.

4.Once it comes to a boil, turn the heat to low and simmer until the apples get cooked. Adjust the consistency of the porridge by adding milk or water.

5.Once done, remove from the heat and serve.

6.When you are ready to serve the Broken Wheat and Apple Porridge, add brown sugar or honey, along with the cut apples and strawberries or any fruits that are in season and top it off with muesli for the crunch.

7.Serve the Broken Wheat and Apple Porridge.

GREEN PEAS NIMONA

Ingredients:

250 grams Green peas

1 cup chopped potato

1 cup urad dal vadi

2 tablespoon onion paste

2 tablespoon ginger-garlic paste

2 large sized tomatoes

Salt to taste

2 teaspoon red chili powder

1 tablespoon turmeric powder

1-1/2 tablespoon coriander powder

1/2 teaspoon garam masala powder

1/2 teaspoon asafoetida/hing

1 tablespoon desi ghee

3 tablespoon sesame oil

1 teaspoon chopped green chili, finely chopped

1 teaspoon chopped ginger, grated

2 teaspoon cumin seeds

2 cloves

Coriander leaves for garnishing

Methods:

To begin with Green Peas Nimona, coarsely grind the peas in a blender using a little water and keep it aside.

Heat the ghee in a pan and sauté 1 teaspoon cumin seeds, asafetida, ginger and green chillies. Add peas and potato in the pan and let it cook on a low flame till the puree becomes lightly golden. Once it is done, switch off the heat.

Now heat 1 tablespoon oil in an another pan and golden fry the dal vadis,

Heat the remaining oil in a broth pan and add 1 teaspoon cumin seeds, clove and cook it for about a minute. Add ginger, garlic paste and onion paste, sauté it on medium flame till the paste becomes golden.

1.rinse basmati rice in water very well. then soak the rice in enough water for 20 minutes. after 20 minutes, drain the rice and keep aside. instead of basmati rice, you can even use any other fragrant rice or even regular or short grained rice.

preparing pulao

2.heat 2 tbsp oil in a pressure cooker. then add all the whole spices. the oil should be hot enough so that the mustard seeds crackle as soon as you add them in the oil. do keep the flame on a low to medium flame, so that the other spices do not get burnt.

7.add 1.5 to 2 cups water. depending on the type and quality of rice, you can add water. for basmati rice, you can add 1.5 to 1.75 cups of water. i added 1.5 cups water.

8.season with salt. stir and mix. taste the water and it should have a slightly salty taste.

9.pressure cook on a medium flame for 2 whistles or for 8 to 9 minutes. you can also cook this pulao in a pan or pot. add water accordingly.

10.when the pressure settles down on its own, remove the lid. gently fluff the beetroot rice. garnish the pulao with 2 tbsp chopped coriander leaves. serve beetroot pulao with a side veggie salad or raita.

VEGETABLE TAHIRI

Ingredients :

veggies

200 to 210 grams potatoes chopped

2 cups chopped cauliflower florets

115 grams chopped carrots

50 grams french beans chopped

½ cup green peas, fresh or frozen

other ingredients

3 tbsp sesame oil

1 cup heaped sliced onions

¾ cup chopped tomatoes

1 tbsp ginger-garlic paste

1 tbsp chopped mint leaves/pudina patta

3 tbsp chopped coriander leaves/dhania patta

3 green chilies, slit

1 tsp red chilli powder

1 tsp coriander powder

½ tsp turmeric powder

5 cups basmati rice, 300 grams

½ tbsp lemon juice

1 tsp kewra water or rose water

3 cups water

salt as required

whole spices

1 tej patta/indian bay leaf

4 green cardamoms/chotti elaichi

2 black cardamoms/badi elaichi

4 to 5 cloves/lavang

2 sticks each of 1 inch cinnamon

Methods:

prepping

1.rinse 1.5 cups basmati rice in water very well till the water runs clear of starch. then soak the rice in enough water for 30 minutes.after 30 minutes, drain the rice and keep aside.

2.rinse and soak 2 cups mediums sized cauliflower florets in hot water for 15 to 20 minutes. this blanching step is optional and only to get rid of any insects or worms in the cauliflower. after blanching the cauliflower, drain them and keep aside. also chop the rest of the veggies and keep aside.

12.add ½ tbsp lemon juice.then add rice. mix the rice very well with the masala and saute for a minute.

13.pour 3 cups water. you can also add 1 tsp rose water or kewra water at this step.season with salt.

14.cover the pan with a tight lid. if you want you can also seal the pan with an aluminium foil and then cover the pan with a lid.

15.on a low flame, cook the tahiri till all the water is absorbed and the rice grains are fluffy and soft. it took me 20 minutes for the rice to cook. time will vary depending on the size and volume of pan, the thickness of pan, flame intensity etc.

16.once done, give a resting time of 5 minutes. then gently fluff and serve vegetable tahiri with a raita or plain curd.

VEG KOLHAPURI RECIPE

Ingredients :

for kolhapuri masala

1 tsp white sesame seeds

½ tsp poppy seeds

2 tbsp desiccated coconut

4 to 5 black pepper

1 tsp coriander seeds

½ tsp cumin seeds

1 inch cinnamon

2 cloves

2 single strands of mace/javitri

4 to 5 fenugreek seeds

a pinch of grated nutmeg

1 green cardamom

seeds of 1 black cardamom

3 byadagi/bedgi red chilies

1 medium indian bay leaf/tej patta

other ingredients

1 medium potato

¼ cup french beans batons

⅓ cup chopped cauliflower florets/gobi

⅓ cup green peas

1 medium carrot/gajar chopped

1 medium bell pepper/capsicum chopped

1 medium chopped tomatoe

½ cup finely chopped onions

¾ tbsp ginger garlic paste

1 tbsp chopped coriander leaves

½ tsp red chilli powder

¼ tsp turmeric powder

a pinch of asafoetida/hing

250 ml to 275 ml water

2 to 2.5 tbsp rice bran oil

some coriander leaves for garnishing

salt as required

Methods:

prepping up

1.first rinse, peel and cut the veggies in thick strips or batons. place them in a steamer pan.

2.then steam the vegetables in an electric cooker, steamer or pressure cooker.

3.the veggies have to be completely cooked and yet retain their shape.

4.when the veggies are steaming, gather all the ingredients required for making kolhapuri masala.

8.once the spice mixture cools, then take them in a dry grinder or coffee grinder.

9.grind to a fine powder. a slight semi fine powder is also fine. the sesame seeds & coconut will release oil while grinding. so you have to scrape the sides of the masala and grind. if difficult to grind, then add some water and make a fine paste.

13.next add chopped tomatoes.saute till the tomatoes soften and you see oil leaving the sides.

14.add turmeric powder, red chili powder and asafoetida.

15.stir and then add chopped bell pepper/capsicum. you can also skip capsicum if you prefer.

16.stir and saute till the capsicum is half cooked and yet having a slight crunch. about 5 to 6 minutes on a low flame.

17.add the ground kolhapuri masala.stir and saute for some seconds.then add water. season with salt.bring the curry to a simmer.

18.when you see some oil floating on top, add the steamed veggies.stir and simmer for about 2 minutes.

19.lastly add chopped coriander leaves and give a final stir. you can also garnish veg kolhapuri with the coriander leaves.

20.serve veg kolhapuri with soft chapatis, phulkas or parathas. you can also serve this spicy veg curry with bread and steamed rice.

KOLHAPURI STYLE AKKHA MASOOR

Ingredients:

For pressure cooking lentils

½ cup whole masoor dal

1 cup water for pressure cooking

For grinding

1 tbsp sesame seeds

3 tbsp desiccated coconut

Other ingredients

2 tbsp rice bran oil

1 medium onion, finely chopped

1 tsp ginger-garlic paste

1 medium to large tomato, chopped

2 tbsp chopped coriander leaves/dhania patta

2 bay leaves

1 tsp red chili powder/lal mirch powder

1 tsp coriander powder/dhania powder

½ tsp cumin powder/jeera

½ tsp garam masala powder

¼ tsp turmeric powder

½ cup water added later

salt as required

few coriander leaves for garnish

Methods:

Rinse ½ cup whole masoor dal very well in water a couple of times.

Then take the rinsed masoor lentils in a pressure cooker along with 1 cup water. Pressure cook for 10 to 11 minutes or for 4 to 5 whistles.

When the pressure comes down on its own, remove the lid and check the lentils. The lentils should be cooked well yet separate. They should not be mushy. If you get a slight bite in them, then pressure cook for 1 to 2 whistles more.

Roasting and grinding

When the lentils are cooking, heat up a small pan and add 1 tbsp sesame seeds. Roast the sesame seeds on a low flame till they change color and start to pop.

Then add 3 tbsp desiccated coconut. On a low flame, with a continuous stir, roast both the ingredients, till the coconut becomes golden. Remove and keep aside.

Once this mixture becomes warm or cools down, add them to a dry grinder. Without adding water, grind to a fine mixture. Keep aside.

Add the cooked masoor dal along with ½ cup of the stock in which the masoor dal was pressure cooked. If the stock is less, then add overall a half cup of the stock + water. You can also add ½ cup water. Season with salt. Stir well.

Simmer the curry on a low to medium flame without a lid for 5 to 6 minutes.

When you see oil floating on the top, the curry is done. For a dry curry, add less water and cook till all the water evaporates.

Add 2 cup milk. Consistency can be easily adjusted as per your requirements. ½ cup milk gives a slightly thick consistency. For a thinner consistency, you can add more milk or hot water.

f adding honey, then add when the porridge becomes lukewarm or cools down at room temperature, as honey becomes toxic on being heated.

Stir very well and heat the porridge mixture on a low to medium flame.

Do stir often and allow the oats porridge to simmer.

The oats porridge will also thicken as it cooks. Cook for 5 to 6 minutes.

Serve oats porridge hot or warm or at room temperature. If serving at room temperature then do note that it will thicken more as it cools. If adding chopped fruits, then add it when the porridge becomes lukewarm or cooled down completely. You can also add chopped dry fruits of your choice.

JOWAR ROTI

Ingredients:

1 cup jowar flour/sorghum flour, 100 grams

¾ cup hot water or add as required

⅛ tsp salt or 2 to 3 pinches of salt

Methods:

In a bowl or a large plate with rim/parat take 1 cup jowar flour. Add 2 to 3 pinches of salt and mix it with the flour. Then add about ½ cup hot water.

With a spoon, mix the water with the jowar flour.

Add remaining ¼ cup water more and again mix. Overall added ¾ cup water. However, the water amount depends on the type of flour, whether it is fine or slightly coarse. Hence add accordingly.

When the heat is enough to handle, then knead the dough with your hands. Knead very well. If the dough feels sticky or pasty, then add some more of the jowar flour. Cover and keep the dough aside, till it comes at room temperature.

Now make small to medium sized balls of the dough. Sprinkle a good amount of jowar flour on the rolling board. Flatten a ball and place it on the flour. Add some more flour on top.

With your palms, lightly press as well as rotate the roti. Add more flour if required. If you are unable to do this way, then roll the dough ball between two butter papers or ziplock bag. You can also flatten the dough ball on a moist napkin.

Now with a spatula gently lift up the roti.

Then place jowar roti on a hot tava with the floured side facing you. Spread some water all over the roti, on this side with your fingers.

Let the base cook ¼th and then flip the roti.

Allow this watered side to cook till you see light brown spots.

With a pair of tongs lift the roti, invert and then place it on the fire. The roti or bhakri will begin to puff up.

Invert and cook the other side of the roti on the flame. When you see some black spots and the roti cooked well, remove and place in a roti basket.

Serve these rotis hot or warm with a regional Indian veggie dish or a legume dish. If you want you can spread some ghee or white butter on the jowar rotis.

Stir and sauté this onion-tomato-spices mixture till the tomatoes soften and you see oil releasing from the sides. The tomatoes have to be cooked well; otherwise you will feel the rawness in them. There should also be no liquids or moisture in the mixture and it should be slightly dry. Otherwise the bread cubes become soggy.

Add the bread cubes. Mix the bread well with the rest of the mixture.

On a low to medium flame, sauté the bread cubes for 4 to 5 minutes till they become slightly crisp from the edges. This way there is some crispness in the bread cubes on the edges, along with a soft texture in the center of the cubes.

Then add 1 tbsp chopped coriander leaves. You can also garnish with the coriander leaves, instead of adding at this step.

4 Add the tomato quarters and stir fry till the spices coat the vegetables well for about a minute or two. Keep stirring constantly lest it burns.

5 Add water and salt and cook on high till the water reduces to half its quantity. Combine a little water to the corn flour such that there are no lumps and slowly add to vegetables, stirring constantly.

Stir the spice powders quickly. You can also switch off the stove top while adding and mixing spices powders, so that they don’t get burned.

Add the tomato- curd paste that we made before. Be careful while adding ground paste as it splutters. Stir well.

On a low flame sauté till the masala paste thickens and you see oil leaving the sides.

Add about ¾ cup water and stir very well. You can also add ½ to ⅔ cup water for thick gravy or ¾ cup water for medium gravy

season with salt as required. Add the sautéed okra. Stir again.

Bring the curry to a simmer on a medium flame. Cook for about 5 to 6 minutes till the gravy get infused with the aroma and flavor of the okra. Don’t cook bhindi in the gravy for longer time as then they become mushy.

Add ½ tsp kasuri methi, crushed. If you want, you can also add 1 or 2 tbsp of low fat cream at this step.

Stir and then add 2 tbsp chopped coriander leaves. Stir again and switch off the stove top.

Serve bhindi masala gravy garnished with a few coriander leaves.

MUGHLAI SHAHI PANEER KORMA

Ingredients:

for almond paste

20 to 22 almonds

¼ cup water for soaking almonds

4 tbsp water or the almond soaked water for grinding almonds

for onion paste

150 gms chopped onions

¼ cup water for cooking onions

remaining ingredients

200 gms paneer/cottage cheese

½ tsp shah jeera

¼ tsp black pepper

½ tsp coriander powder

1 inch cinnamon

2 to 3 green cardamoms

4 cloves

2 to 3 single strands of mace

2 tsp ginger garlic paste

1 green chili, slit

6 tbsp full fat fresh curd

3 tbsp low fat cream

1 tsp rose water or 1 tsp kewra water

¾ to 1 cup water

2 tbsp rice bran oil

a few pinches of crushed

salt as required

Methods:

1.first blanch the almonds in hot water. soak 20 to 22 almonds in ½ cup of bubbling hot water for 30 to 40 minutes. cover and keep aside.

2.in a pan, take ¾ cup roughly chopped onions and add ¼ cup water.heat the chopped onion and water together stirring at intervals. if in case the water dries up while cooking onions, then add some more water.

9.now add the ground onion paste and stir very well.add 2 tsp ginger garlic paste. stir again.saute the onion paste till you see some fat releasing from the sides and the paste thickens. we don’t need to brown this paste as we are preparing a white gravy.

10.now add the ground almond paste.stir continuously and saute for two minutes on a low flame.

12.now just add 1 to 1.5 tbsp of the beaten curd/yogurt on a low flame.briskly stir and incorporate the curd with the rest of the mixture.

13.then add again 1 to 1.5 tbsp of the curd.stir quickly again. adding yogurt in small amounts like this does not allow it to curdle in the gravy.finish off all the curd/yogurt this way and keep on stirring.

14.then add ¾ to 1 cup water.stir very well so that the whole gravy has a uniform consistency.

15.add salt as required.bring the gravy to a gentle simmer on a low flame. about 4 to 5 minutes.

16.then add the paneer cubes. 200 grams paneer which have been chopped in cubes and stir gently. simmer for a minute.

17.then add 3 tbsp low fat cream.stir well and switch off the flame.

18.lastly add 1 tsp of rose water or kewra (pandanus) water or half-half of both. stir gently.

Keep the flame to its lowest, and now add 3 tbsp fresh curd/yogurt. As soon as you add curd, stir quickly and briskly.

Then add ½ cup water and stir. Add 1 tbsp chopped coriander leaves. Stir. Bring the curry or gravy to a simmer.

Then add the crumbled paneer. Also add salt. Stir very well and simmer for 1 to 2 minutes till the paneer is cooked.

Switch off and add 2 tbsp chopped coriander leaves. Stir very well and serve paneer bhurji gravy with chapati, rotis, paratha or bread.

CAULIFLOWER COCONUT MILK STEW

Ingredients:

1 head cauliflower, cut into florets

2 cloves garlic, grated

1 bay leaf

2 cardamom pods, pounded

1/2 teaspoon black peppercorns, coarsely pounded

1/2 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 cup tomato puree

1/2 cup coconut milk

salt to taste

a small bunch of coriander leaves, finely chopped

2 tsp sersame oil

Methods:

1.Make the tomato puree and coconut milk and keep them ready.

2.Steam the cauliflowers in a steamer along with a pinch of salt for about 3 to 4 minutes, until it is almost done. Once done keep it aside.

3.Heat a teaspoon of oil in heavy bottomed pan; add the garlic and the bay leaf and saute for a few seconds. Add the tomato puree, turmeric powder, black peppercorns, cardamom powder and chili powder. Stir well to combine and bring it to a brisk boil.

4.Once the tomatoes come to a brisk boil, add the cauliflower florets, the coconut milk and salt to taste.

5.Stir and simmer for 10 minutes until the cauliflower is cooked through and absorbed all the spices. Once done, check the salt and spices and adjust to suit your taste.

6.Stir in the freshly chopped coriander leaves and serve.

7.Serve the Cauliflower Coconut Milk Stew along with a bowl of rice or a french bread for a weeknight dinner or even as a dish for parties. You can even serve it along with Kerala Appam for breakfast or a Sunday Brunch.

After 10-12 seconds, add the washed lentil to this and give it a good stir.

Add enough water to cover the dal, reduce the flame and cover the pan with a lid.

Cook the dal till the water gets evaporated. Check if the dal is cooked, if not add a little more water and cook till the dal is cooked properly.

Make sure that you not overcook the dal. Once done, open the lid, turn the flame high, add garam masala powder and give it a good stir.

Toss it till the dal is completely dry. After the dal has dried completely, switch off the gas stove and transfer it to the serving bowl, add chopped green chillies, coriander leaves and lemon juice on the top.

Serve Moong Dal Sookhi Sabzi.

LAJAWAB DHANIYEDAR CHAWAL

Ingredients:

1 large green capsicum pepper, quartered and seeded

1 onion, quartered

1 garlic clove, crushed

15 g fresh coriander

10 g fresh flat-leaf parsley

10 g butter

2 tsp sesame oil

225 g long-grain white rice

salt and pepper

sprigs of fresh coriander to garnish

Methods:

Put the green pepper, onion, garlic, coriander and parsley in a food processor and blend to a very finely chopped paste. Alternatively, very finely chop them all together with a knife.

Heat the butter and sesame oil in a large saucepan, add the rice and fry gently for 2–3 minutes or until the grains are translucent.

Remove from the heat and stir in the herb paste. Return to the heat and cook for 2 minutes, stirring all the time. season with salt and pepper to taste. Bring to the boil, then reduce the heat, cover and cook very gently for 10–15 minutes or until the rice is tender.

Remove from the heat and leave to stand, with the pan still covered, for 3–4 minutes. Then fork through to separate the grains. Serve hot, garnished with coriander sprigs.

Blend 5 sliced tomatoes, green chilies and ginger to make a puree. Slice 1 tomato length wise into 8-10 pieces and set aside.

Heat the oil in a saucepan. Add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, honey and salt. Cover the pot and cook for about 5 minutes.

Add all the vegetables and curd and ¼ cup of water. Cover the pan and let it cook for about 10 minutes over medium heat stir few times in between. Vegetables should be tender not mushy.

Add cornstarch mixture and let it cook for 2 more minutes. Cornstarch is added to thicken the gravy. If gravy is too thick add some hot water as needed.

Turn off the heat add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving.

CAULIFLOWER GRAVY

Ingredients:

3 cups cauliflower cut into small florets

3 tablespoons sesame oil

1/2 tsp cumin seeds

1/4 tsp fenugreek seeds

1/4 tsp mustard seeds

1/8 tsp asafetida

2 tablespoons besan

1/4 tsp turmeric

1/4 tsp red chili powder

1 tablespoon ginger thinly sliced

1 green chili finely chopped

1/2 cup curd

Salt as required

1 cups water

2 tablespoons cilantro chopped

1/4 teaspoon garam masala

Methods:

Heat the oil in a saucepan over medium medium heat. Add cumin, fenugreek, mustard seeds, and asafetida. When the seeds crack lower the heat to low.

Add the besan, stir fry for about one minute until besan become light golden brown and become lightly aromatic.

Add ginger, green chili, turmeric, red chili powder, stir fry for about one minute and add curd mix it well and cook for two minutes stirring continuously.

Add water and salt bring it to boil, add cauliflower r& honey, cook 15-18 minutes, stirring occasionally. Cauliflower should be tender and the gravy should be thick. Adjust the thickness of the gravy to taste.

Turn off the heat, add cilantro and garam masala and cover the pan for a minute.

Cauliflower gravy is ready for serving.

PANEER MAKHANI

Ingredients:

2 cup paneer cubed

1/4 cup cashews

2 tablespoon sesame seeds

4 tomatoes medium size cut into small pieces

1 tablespoon chopped ginger

1 green chili chopped

2 tablespoons rice bran oil

1 teaspoon cumin seeds

1/8 teaspoon asafetida

2 teaspoon coriander powder

1/2 teaspoon turmeric

1 teaspoons salt

1 teaspoon honey

1/2 teaspoon garam masala

1/4 cup chopped cilantro

Methods:

1.grind the cashews and sesame seeds Set aside.

2.Pure the tomatoes, ginger and green chili. Set aside.

3.In about 2 cups of hot water soak the cubed paneeer for 5 minutes ,this will make the paneer soft and give a nice texture. Set aside.

4.Heat the oil in pan over medium heat; after oil is moderately hot add cumin seeds and asafetida. After the seeds crack add cashew nut powder and roast for about one minute. Add tomato puree and mix it well.

5.Add the remaining spices, coriander, turmeric, salt, honey, mix it well and cover the pot. Tomatoes splatter while cooking. Cook for about four minutes stirring in between until tomatoes start leaving the oil and tomatoes will be half in quantity.

6.Add one cup of water, cover the pan and let it cook for about two to three minutes.

7.Take out the paneer from water and put into the gravy, stir and cover the pan and cook for about five minutes. Adjust the gravy to your liking if needed add little more water, and cook. Turn off the heat.

8.Add the cilantro and garam masala stir and cover for few minutes before serving.

TOMATO UPMA RECIPE

Ingredients:

1 cup fine sooji

2 tbsp rice bran oil

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp urad dal

1 tsp chana dal

1 or 2 dry red chilies

A pinch of asafoetida

50 grams onion chopped

150 grams chopped tomatoes

1 or 2 green chilies, chopped

½ inch ginger/adrak, chopped

6 to 7 curry leaves, chopped

¼ tsp turmeric powder

¼ to ½ tsp red chilli powder

2.5 cups water

Salt as required

1 to 2 tsp ghee for drizzling on top, optional

Methods:

Roasting rava

Heat a pan or kadai first. Add 1 cup suji

On a low flame, begin to roast the rava. Stir often while roasting the rava.

The rava or sooji grains should become fragrant and start to look dry, separate and crisp. Don’t brown the rava.Switch off the flame and then add the roasted rava in a plate and keep aside.

Preparing upma

In a pan, heat 2 tbsp oil. Add 1 tsp mustard seeds.

When the mustard seeds are crackling, then reduce the flame to a low and add 1 tsp cumin seeds along with 1 tsp chana dal and 1 tsp urad dal.

Stir and sauté them on a low flame till the both the urad dal and chana dal become golden. Take care not to burn the dals.

Add ¼ to ⅓ cup chopped tomatoes and 1 to 2 green chilies (chopped). Sauté for a minute or two.

Then add 1 to 1.25 cups mixed chopped veggies along with ¼ tsp turmeric powder, ¼ tsp red chili powder and a pinch of asafoetida. For a more spicy khichdi, add ½ tsp red chili powder. Sauté for a minute.

Add the rice and moong dal. Mix the rice and moong dal .lentil, black gram with the rest of the ingredients.

Add 2 cups water. this much amount of water gives a khichdi which has a consistency not like a porridge, but not even dry like a pulao. For a more liquid consistency, you can increase the amount of water to 2.5 to 3 cups.

Season with salt. Pressure cook for 14 to 15 minutes or for 7 to 8 whistles. When the pressure falls down on its own, remove the lid.

Serve vegetable masala khichdi hot drizzled with a teaspoon of ghee if you prefer. accompany a side veggie salad, raita, pickle or plain curd by the side. garnish with a few chopped coriander leaves .

PALAK PANEER

Ingredients:

500 gm Spinach

1 large onion

1⁄4 teaspoon cinnamon

1⁄4 teaspoon ground cardamom

1 teaspoon ground ginger

1⁄2 teaspoon chopped garlic

1⁄2 cup chopped tomato

3 tablespoons plain yogurt

1 tablespoon coriander powder

1⁄2 teaspoon garam masala

1⁄2 teaspoon paprika

1⁄2 teaspoon salt

8 ounces paneer cheese, cut into cube

Methods:

Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.

Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.

Then add garlic and chopped tomatoes, and reduce heat.

Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.

Add coriander, garam masala, paprika, and salt, mixing well.

Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.

Remove from heat. Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.

Add the chopped mushrooms and peas. Stir and sauté for 2 to 3 mins. Then add water and salt. Add water as required. Before the gravy reaches this consistency, the peas and mushrooms should be cooked well. So add water or reduce the water from the gravy accordingly.

Cover the pan with a lid and cook till the peas are softened. Once done, sprinkle garam masala powder.

Stir and serve matar mushroom hot.

TOMATO BHAJI RECIPE

Ingredients:

500 gms tomatoes chopped

1 to 1.5 tbsp honey, add as required as per your taste

¼ cup peanuts, roasted and powdered

¼ cup desiccated coconut, roasted till golden

2 tbsp chopped coriander leaves

Tempering

2 tbsp rice bran oil

½ tsp mustard seeds

2 green chilies, chopped

5 to 6 curry leaves/kadi patta

A pinch of asafoetida/hing

¼ tsp turmeric powder/haldi

Methods:

1. Firstly on a low flame brown ¼ cup desiccated coconut. Keep on stirring often so that the coconut gets golden evenly. Remove and keep aside.

in the same pan which we roasted desiccated coconut, add ¼ cup peanuts. Roast the peanuts till they become crunchy and change color with a few black spots on them. Remove and allow them cool.

In a mortar-pestle or in a dry grinder, grind the peanuts to a coarse powder.

First, roughly chop the onion and tomato. Add this to boiling water. Simmer for 5 minutes; turn off the heat, drain. Allow the onions-tomatoes to cool.

Then grind the lightly boiled onion and tomato to make a smooth puree. This will not require any water. Keep this ready.

For ground paste:

To make this paste, add roughly chopped figs (anjeer), fresh yogurt (dahi), turmeric powder, red chili powder, and garam masala and roughly chopped green chilies to the mixer grinder jar. Grind adding ¼ cup of water to prepare a smooth paste. For this, first pulse the ingredients a couple of times, then add water and grind until it forms a smooth paste. Keep this ready.

Preparing the gravy/curry:

Heat oil in a kadhai (pan).add cumin seeds (jeera). Allow this to splutter. Then add the bay leaf (tej patta), stir for a few seconds.

Add the onion-tomato puree, mix. While adding the puree it might splash, so be careful at this stage.

add ginger-garlic paste, mix that in. cook this mixture until you see few specks of oil along the edges or at the top.

Then, add the frozen peas or cooked peas mix. Bring to a boil.

Add the ground paste at a LOW heat; combine this well, adding 2 tbsp water and salt to taste and cook until it comes to a boil.

Once the gravy comes to a boil, you can adjust its consistency, by adding more water if required at this stage. Now, add ½ teaspoon of garam masala, mix and turn off the heat.

After 15-20 minutes drain the water from the quinoa. Fluff it with a fork and reserve.

Blanch tomatoes and make a puree out of it. Then blanch the veggies with a pinch of salt. Drain and retain the water.

Take oil in a heavy pan and add ginger. Sauté it for about 20 seconds and add the tomato puree, cooked chickpeas, blanched veggies, retained water from boiled veggies and let it simmer. Mash the chickpeas slightly to give it a little volume.

Once it is done, add all the spice powders, salt and adjust the consistency and taste.

Finish with crushed black pepper and adjust spice and top the dish with celery or coriander. Transfer it to a serving bowl.

To make the coriander curd, firstly mix all the ingredients for the same and cool it in a refrigerator before serving.

Serve Moroccan Chickpeas Curry as a one-dish meal together with Quinoa, curry and the coriander curd.

1.To begin making Quinoa Brown Rice Pilaf, place a heavy bottom pan on medium heat. add onions, and fennel seeds. Saute them for a minute. Add the chopped vegetables. Saute the vegetables on medium flame for about 5-7 minutes. Add garam masala powder, black pepper powder and salt to taste. Grate ginger and garlic to it. Add the chopped green chilli. Add 2 cup boiling water and coconut milk. Mix all the ingredients well and bring the mixture to a boil. Reduce the heat to medium.

2.At this stage, Drain the soaked rice. Add quinoa and rice into the boiling mixture. Add the lime juice, turn the heat to low. Cook it covered on low flame for 12 to 15 minutes.

3.At this stage, the quinoa and rice should be perfectly cooked. Transfer the Quinoa Brown Rice Pilaf in a serving plate. Garnish it with freshly chopped coriander.

4.Serve the Quinoa Brown Rice Pilaf hot

VEGAN SPICY VEGETABLE AND LENTIL SOUP RECIPE

Ingredients:

1 tablespoon sesame oil

1 onion, diced

2 garlic cloves, crushed

20g fresh ginger, grated

1/2 teaspoon turmeric

1/4 teaspoon cumin

2 teaspoons curry powder

1/4 teaspoon ground cardamom

1 teaspoon dried coriander leaves

2 tablespoons tomato paste

1 cup split red lentils

1 cup diced carrot

300g sweet potato, diced (about 1 cup)

6 cups vegetable stock

1 cup frozen peas, defrosted

1 1/2 cups diced fresh tomato

salt and pepper

fresh coriander leaves to garnish (optional)

Methods:

1.In a large pot on high heat, add the oil and onion. Sauté for a minute or so until the onion is transparent.

2.Add the ginger and garlic and sauté until the garlic is lightly browned, making sure nothing sticks to the pot.

3.Add in the turmeric, cumin, curry powder, cardamom, coriander leaves and tomato paste. Stir for a minute or so until the spices become fragrant.

4.Add the lentils, carrot and sweet potato to the pot. Sauté for one minutes until they are coated by the spices.

5.Pour in the vegetable stock and stir around until combined. Make sure that there isn’t anything sticking to the bottom of the pot.

6.Add in the peas and tomato and season with salt and pepper.

7.Stir and reduce heat to medium and allow to simmer for 20 minutes or so until it has reduced and the lentils and sweet potato are tender.

Par boil carrots, beans, baby corn in 3 cups of boiling water and pinch of salt for 3 minutes. turn off heat, strain and cool.

Heat a tbsp of sesame oil in a large wok, once the oil is piping hot, add half of the crushed garlic and ginger paste and stir fry for a few secs.

Add the chopped spring onion whites and stir for half a mt. Add the par boiled as well as the rest of the other vegetables and stir fry on high for 4-5 minutes, constantly tossing them. Add salt and pepper to taste. Remove and keep aside.

In the same wok, add 2 tsps of oil add remaining crushed garlic and stir for a few secs. Add honey, soy sauce, tomato ketchup and vinegar. Combine well.

At the time of serving, mix in the stir fried vegetables and garnish with toasted sesame seeds and spring onion greens. Serve hot with noodles or fried rice.

INDO-CHINESE – VEGETABLE HONG KONG STYLE WITH FRIED NOODLES

Ingredients:

2 onions, each cut into 8 pieces

1 carrot, cut into thick pieces

8-10 French beans cut into 1″ pieces

1 cup cabbage, cut into big pieces

4-5 baby corns, cut diagonally into two

2 green or red bell peppers cut each into 8 pieces

Few florets of cauliflower or broccoli

2-3 dry red chillis, tear into pieces

1/2 tsp grated ginger

1 tsp light soya sauce

1 1/2 tsps chilli sauce

3/4 tbsp vinegar

1 tsp honey

1 1/2 tbsps corn flour combined in 1 cup water

9-10 cashew nuts or walnuts

Salt to taste

Pepper to season

3 tbsps sesame oil

For fried noodles:

3 cups cooked noodles

1/2-3/4 tsp red chilli powder

1 tsp tomato ketchup

1/2 tsp light soy sauce

Salt to taste

Methods:

To parboil vegetables, boil a liter of water with 1/2 tsp salt. Add broccoli, carrot, cabbage and beans to the boiling water and cook for 2-3 mts. Remove from heat, strain and pour cold water over the vegetables and strain again. Keep aside.

Heat oil in a large wok and once the oil is hot, add the cashew nuts or walnuts and fry to a golden shade and remove and keep aside.

Add garlic or ginger and saute for a few secs, add red chillis and saute for few secs. Add the onion and cook on high for a mt. Add the parboiled vegetables, baby corn and capsicum and saute for 5 minutes.

Add soy sauce, vinegar, chilli sauce, pepper, honey and salt and combine well. Add the corn flour along with water and go on stirring continuously till it thickens slightly and coats the vegetables. Remove from heat and keep aside.

BAGARA BAINGAN

Ingredients:

1/4 kg purple brinjals, wash, make + quarters with stalk intact

small lemon sized tamarind, extract pulp

1 1/2 tbsps rice bran oil

1/4 tbsp honey

For stuffing:

1 tbsp dhania powder

1 1/4 tbsp roasted peanuts

1 1/2 tbsps roasted til

1/4 tsp methi powder

1/2 tsp jeera powder

1 tsp ginger garlic paste

1 large onion, chopped

1/4 tsp garam masala

1 1/4 tsp red chilli powder

salt to taste

For poppu/tadka/seasoning:

1/2 tsp mustard seeds

3 crushed garlic cloves

a sprig of curry leaves

Methods:

Make a paste with all the stuffing ingredients. Make a + slit in each brinjal, place stuffing as shown in the image above and keep aside.

Add oil in a vessel, add mustard seeds and let them splutter. Add crushed garlic and curry leaves and toss them for a few seconds till the flavors come out. Place the stuffed brinjals in the oil and cook on medium high flame for 2 minutes. Now, cover with lid and let them cook on medium low flame for 15 minutes. Keep checking in between and stir fry to ensure the brinjals don’t burn or stick to the pan.

Add the tamarind extract along with two cups of water and honey. Bring to a boil and reduce flame. Place lid and cook over low flame for 15-18 minutes. Remove lid and cook for another few minutes if it appears still watery. Let the brinjals cook till you achieve a thick gravy consistency. Turn off heat.

Serve with rice or rotis.

TAWA PULAO RECIPE

Ingredients:

4 cups of cooked rice

2 tbsp Sesame Oil

2 tbsp Butter

1/2 tsp Cumin seeds

1/2 tsp, grated Ginger, garlic

1-2, finely chopped Green chilis

1, medium, finely sliced Onions

2, medium, finely chopped Tomatoes

1/2 cup Carrots blanched in hot water

1/3 cup Capsicum chopped

1/2 cup Cauliflower cut into small florets and boiled in hot water

1, small Potato peeled, cut and strips and boiled

1/4 cup, boiled Green peas

1/4 tsp Turmeric powder

1/2 tsp Red chili powder

1 1/4 tbsps Pav Bhaji Masala

White pepper powder – pinch

Salt to taste

1 tbsp Lemon juice

1/4 cup Coriander leaves

Methods:

In a flat wide griddle or tawa, heat oil and butter. Once hot, add cumin seeds and allow spluttering.

Add the chopped onions and green chilies and sauté for 2-3 minute. Add the minced ginger and garlic, mix and sauté for 3 minute.

Add the chopped capsicum and sauté for a minute t. add the chopped tomatoes and half of the coriander leaves and sauté for 6-8 minute or till oil separates and becomes mushy.

Add red chili powder, white pepper powder, pav bhaji masala and half of the salt and mix well. Allow the flavors to meld for a minute or two.

Add the blanched cauliflower, carrots, and boiled potatoes and mix well. Add a few tbsps of water and cook on low-medium flame for 7-8 minute till the flavors meld. Add the green peas and mix well.

Add the cooked rice and mix well. Adjust salt and mix the rice carefully such that rice grains do not break. Add the lemon juice and chopped coriander leaves and mix well. Turn off flame.

Remove to a serving bowl and serve warm.

RAW BANANA PORIYAL

Ingredients:

3 small to medium raw bananas

1 tbsp rice bran oil

1 to 2 dry red chili

½ tsp mustard seeds

1 tsp urad dal

½ tsp cumin seeds

8 to 10 curry leaves

A pinch of asafoetida

¼ cup water or add as required

3 tbsp grated coconut/magaz paste

2 tbsp chopped coriander leaves

Methods:

Rinse the raw unripe bananas first. Peel them lightly. Remove the black spots and keep the peels as they are. Dice them and add them in a bowl containing water.

3.Add oil in a skillet and heat it up. Add I green chili slit up along with hing and turmeric powder. Add aloo, fry well on medium heat. When the aloo starts browning, add posto ground into paste. Add kalonji.Keep stiring for a minute. Add ½ cup of water to it and cover.

5.Check after 5 minutes. Add remaining water and green chilies. Cover and cook. Once the aloo is soft and fully cooked, let the water dry up and stir the aloo without mashing them or breaking them. Turn off the heat. Taste and adjust salt.

Combine the sweet potato with the broth or water with bouillon cubes. Bring to a gentle boil, then lower the heat and simmer gently until the sweet potatoes are tender, about 15 minutes

Add an additional cup of water, then stir the tofu in gently, followed by the ginger.

Return to a rapid simmer, and then remove from the heat.

Dissolve 2 tablespoons of miso in a small amount of warm water. Add to the soup and taste. More pungent taste, add another tablespoon or two of miso dissolved in a little warm water.

Season with pepper and stir in most of the greens, saving a small amount to top individual portions.

Serve at once, topping each bowlful with a handful of uncooked greens and 1 tsp sesame oil.

RED LENTIL AND CAULIFLOWER TOMATO PULAO

Ingredients:

1/2 cup red lentils

1/2 cup basmati rice

1/2 tablespoon sesame oil

small handful of dried curry leaves

4 whole cloves

1 small red onion, thinly sliced

1 clove garlic, minced

1-inch piece ginger, grated or minced

2 fresh green chilies, seeded and finely chopped

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon garam masala

1/4 to 1/2 teaspoon cayenne, to taste

2 medium tomatoes, chopped

2 cups cauliflower, trimmed into roughly 1 1/2 inch florets

2 cups water

1 cup yogurt

2/3 cup green peas, fresh or frozen and defrosted

3 tablespoons lemon juice

1 1/2 teaspoons sea salt, or to taste

1/4 cup fresh cilantro, chopped, for garnish

Methods:

1.Rinse the lentils and rice and soak in water for 20 minutes. Drain and set aside.

2.Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the curry leaves and cloves. Stir and fry for about 1 minute. Add the onion and sauté for 5 minutes, until translucent. Add the garlic, ginger and chilies and cook for another minute. Toss in the spices, stir for about 30 seconds until fragrant, and then add the tomatoes. Simmer for another 5 minutes or so, stirring often, until the tomato has thickened.

3.Add the cauliflower, lentils, yogurt and rice and stir for another minute.

4.Pour in the water, bring to a gentle boil, reduce the heat to medium-low, and cover. Simmer for 15 minutes. Stir in the peas, gently mix, then reduce the heat to low and cover again. Simmer until the liquid is absorbed and the lentils are tender.

5.Stir in the lemon juice, turn off the heat, and let sit for 5 minutes. serve garnished with cilantro if desired.

PANEER LOLLIPOP

Ingredients:

About 2 cups grated Paneer

1 inch ginger, peeled and grated

3-4 cloves of garlic, minced

2-3 green chilies, thinly sliced

2 large potatoes, chopped

1 medium red onion, chopped v finely

1/2 tbsp l soy sauce

Salt to taste

13-16 pieces of baby corn

2-1/2 tbsp Corn flour

About 1/4 cup of all purpose flour (Maida)

Few springs of cilantro/coriander leaves, chopped

Rice bran oil

Methods:

Steam the potatoes with the skin. Once steamed, mash it well and add it along with the rest of the ingredients except all purpose flour.

You should get thick & soft dough. Make small rounds of the dough. Make sure its smooth.

Now pierce the dough round with the thicker end of the baby corn.

Slowly using your hands, shape them into drumsticks. Press down the dough over the baby corn so that the edges smoothens out along the edges of the baby corn – like a cone

Shape them all likewise.

Place the all purpose flour in a plate and dust the lollipop with some flour. Remove excess flour by tapping it gently against your hands.

Now fry the lollipop/drumstick in batches in rice bran oil. Make sure it’s evenly browned it all the sides. Too hot oil will burn the outside faster. Too low, will make it soggy with oil. Med-high should work perfectly.

Drain onto a kitchen/paper towel. Now serve them hot either with ketchup or cheese or mayonnaise or margarine.

7.While the paste is simmering on the stove, prepare a yogurt paste by adding condiments.For the yogurt paste, add a tsp of chilli powder, a tsp and half of coriander seed powder, a little bit of turmeric and a full tsp of cumin powder.

8.Whisk the yogurt with all the spices and add it to the paste. Add salt as required.Mix the paste thoroughly.

9.After the paste is roasted, add one cup of water. Also add half a tsp of cardamom powder, a small pinch of mace powder, a half tsp of black cardamom powder and 1/4th tsp of saunf powder.

10.Add the fried bhindi to the mixture. Cover the pan and leave it to simmer on low heat. Serve hot with most rice dishes.

Heat a pan with the oil, put in the tomatoes, cashew nuts, and onions. Cook in medium flame until tomatoes are mushy.

Make a paste of it using sufficient water.

For Sabzi

Heat up a pan, with 3-4 tsp oil and then add in the potato and carrot and fry until light golden. After fried transfer to a bowl. Fry the cauliflower, papaya, french beans and paneer in the similar manner.

Add the remaining oil, add in the butter. Once it starts melting, add in the ginger and garlic paste. Cook until raw smell is gone.

Add in the paste, salt and the red chili powder. Mix well, and wait till it boils. Once it boils, cover and cook for 25 mins in med flame checking every 5 mins in between.

Once the gravy is cooked for 25 mins. Now add in the capsicum and the peas. Cover and cook for 2-3 mins. Tip in the fried veggies, cumin powder, coriander powder, crushed kasoori methi, garam masala. Mix well, cover and cook for 5 mins.

Mix well garnish with coriander and serve hot.

ROASTED VEGETABLE ENCHILADAS

Ingredients:

Sauce

1 green bell pepper

2 teaspoons sesame oil

1 cup chopped onion

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon paprika

8 tomatoes, roughly chopped

1 cup vegetable broth, (see Note)

1/2 cup fresh cilantro, coarsely chopped

FILLING

3 bell peppers, (1 each red, yellow and orange), diced

8 mushrooms, diced

3/4 cup diced onion

2- 1/2 teaspoons sesame oil

1/4 teaspoon salt

Freshly ground pepper, to taste

1- 15 cup pinto beans, rinsed

6-inch corn tortillas

Methods:

1.To prepare sauce: Roast bell pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.

3.Peel the pepper, discard the stem and seeds, and chop. Add to the pan along with chopped tomatoes, broth and chopped cilantro.

4.Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly, 10 to 15 minutes. Transfer to a blender and puree.

5.To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, about 15 minutes total. Transfer to a large bowl and stir in beans.

6.To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.

BHARWA BHINDI RECIPE

Ingredients:

250 to 300 gms Bhindi

2-3 tsp Sesame Oil

Salt to taste

For filling:

4 tbsps Onion (finely chopped)

Green chili-ginger paste

1/2 tsp Red chili powder

1/4 tsp Turmeric powder

1/2 tbsp Coriander powder

1/4 tsp Roasted cumin powder

1 tbsp Lemon juice

1/2 tsp Saunf powder (fennel seeds)

Garam masala – pinch (optional)

Salt as needed

2 tsp Besan (roasted on low flame for 6-7 min)

1/2 tsp Sesame seeds , roasted and crushed

1/4 cup Peanuts , roasted and coarsely crushed

2 tbsps Coriander leaves, finely chopped

For tadka/poppu/tempering:

1/2 tsp Cumin seeds

1/4 tsp Asafoetida

Methods:

1.Mix all the ingredients meant for stuffing in a bowl and set aside.

2.Wash and pat dry the bhindi. Make a slit length wise in each bhindi and stuff a tsp of the stuffing in the slit. Stuff all the bhindi with the filling and set aside.

3.Heat oil in a cooking vessel. Once the hot turns hot, add the cumin seeds and allow to splutter. Add asafoetida and saute for few seconds. Add the stuffed okra and spread them around the vessel in a single layer.

4.Add any left over stuffing over it and cook on low medium flame without lid. Sprinkle approx 1/2 tsp salt over the stuffed bhindi.

5.Every few minutes turn the bhindi to allow even cooking. Slow roasting of the okra can take at least 25-30 minutes without lid.

1.Bring a medium saucepan of water to a boil. Add onions and boil for 1 minute. Drain and rinse under cold running water.

2.Combine the onions, carrots, turnips, oil, 1 teaspoon maple syrup, salt, pepper and thyme sprigs in a large bowl; toss to coat well. Spread the vegetable mixture in a single layer on a large baking sheet with sides. Roast, turning the vegetables twice, until tender and lightly browned in spots, about 30 minutes.

3.Transfer the vegetables to a large bowl; remove thyme stems. Drizzle with the remaining 1 teaspoon syrup, vinegar and 1 tablespoon parsley; toss to coat.

1.Heat oil in a heavy bottomed panl till hot. Reduce flame, add the cumin seeds and allow to sizzle and splutter. Add asafoetida and dry red chilis and saute for few seconds.

2.Add turmeric powder, chilli powder, coriander powder and salt along with 2 tbsps of water. Mix well and immediately add the sliced potatoes. Mix well to coat the spice powders and place lid. Cook on low flame.

3.After 10-12 mts, remove lid and mix the contents to ensure that the potatoes are cooked properly.add lemon juice and Again after a few min, mix again.

4.Once the potatoes turn soft and golden, cook on high flame and toss the contents continuously so that they do not burn. Do this for a min and turn off flame.

4.Add ½ cup water and grind to a smooth paste. Rinse tuvar dal a couple of time in water. The pressure cooks tuvar dal with 1 cup of water for 4 to 5 whistles or till the lentils become mushy and soft. Mash the dal and keep aside. If cooking in a pan, then cover and cook till the lentils are done. Add more water if required.

Then add the shredded cabbage. Also season with salt. Stir and mix again very well. Add ¼ cup water. Stir again.

Then cover the pan with a tight lid. On a low flame simmer the cabbage till it’s cooked. Check after every 5 to 6 minutes and give a stir.

Cook till the cabbage becomes tender. There should be no water in the poriyal before you proceed to the next step.

Then add 3 tbsp grated coconut and mix very well. Lastly add 2 tbsp chopped coriander leaves. This step is optional and you can skip the coriander leaves.

Stir and serve cabbage poriyal hot

FRIED BABY POTATO

Ingredients:

250 grams baby potatoes, boiled and peeled

1 tbsp Rice bran oil

½ tsp mustard seeds

½ tsp cumin seeds

¼ cup sliced onions

1 tsp lemon juice

6 to 7 curry leaves

A pinch of asafoetida

¼ tsp turmeric powder

¼ tsp red chili powder, add as required

1 tsp dried mango powder

2 tbsp chopped coriander leaves

Methods:

Rinse and then steam 250 grams baby potatoes, in a pressure cooker, cook for 2 whistles.

When the potatoes become warm, peel and keep them aside.

Heat 1 tbsp rice bran oil in a pan. Keep the flame on a low and add the mustard seeds and crackle them.

Then add the cumin seeds and sauté till they splutter and change color.

PANEER TOMATO

Ingredients:

3 tablespoons rice bran oil

¼ kg paneer, cut into cubes

2 onions, chopped roughly

2 green capsicums cut into strips

1 tablespoon chopped garlic

1 tablespoon chopped ginger

½ teaspoon turmeric powder

1 teaspoon garam masala

½ teaspoon saunf powder

2 tomatoes, pureed

1 tablespoon tomato sauce

1 tspn honey

Salt to taste

Chopped coriander leaves, for garnish

Methods:

1.Heat 2 tablespoons oil in a large frying pan. Fry the paneer till golden brown. Remove and set aside.

2.Add another tablespoon oil. Add the onions, capsicum, ginger, and garlic and fry till onions are browned, about 5 minutes.

3.Add the turmeric powder, saunf powder, and garam masala. Fry for 30 seconds till fragrant. 4.Add the tomatoes and tomato sauce, honey and salt. Cook till tomatoes are cooked and the oil separates from the gravy. Add ½ cup water to thin out the gravy.

5.Add the paneer and cook on high heat till the gravy is thick, about 10 minutes. Sprinkle coriander leaves and serve.

GOBI MANCHURIAN GRAVY

Ingredients :

1 medium Cauliflower clean and broken into big florettes

1 small Bunch spring onion finely chopped

2 tsp Ginger chopped

1 tsp Garlic chopped

1/4 cup Plain flour

3 tbsp Corn flour

1/4 tsp Red chilli powder

2 Red chillies, dry

3 tbsp rice bran Oil

Water

1 tbsp Milk

Methods:

Boil the florettes for 3-4 minutes in plenty of water, salt, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth.

Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.

In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.

Add curry leaves, onion and salt and close the pan lid. Once the onion is golden brown and soft, add the smooth paste, boiled green peas, chilli powder, black pepper and little salt and allow boiling into thick paste.

Mix rice to the paste.allow 5 min in low flame. Switch off the flame.

Garnish with coriander leaves and butter.

PANEER WITH POTATO KABAB

Ingeredients :

2 cups boiled and mashed paneer

2 cups boiled and mashed potatoes

2 teaspoons chilli powder

2 teaspoons cumin powder

1 teaspoon pepper powder

1 tablespoon ginger paste

1 tablespoon green chilli paste

2 tablespoons chopped coriander

1 tablespoon lemon

1 cup finely chopped onions

Salt to taste

2 cups powdered rusk or breadcrumbs

Rice bran oil

Methods:

Mix all the ingredients mentioned above, except for the breadcrumbs.

Make cylinder shapes and roll in breadcrumbs.

Pour oil in kadai and heat. Pour the balls and fry. When it becomes golden switch off the oven.

Serve hot with mint chutney.

PALAK DAL

Ingredients :

150 gm masoor dal

150 gm mung dal

2 red chilli

1/2 teaspoon ground turmeric

1/2 teaspoon chilli powder

500 g spinach, rinsed and chopped

1 onion, chopped

1 teaspoon ground cumin

1 teaspoon mustard seed

1 teaspoon garam masala

2tsp rice bran oil

salt as needed

Methods:

Rinse dal and soak for 20 minutes.

In a large pan, pour water to the boil and stir in salt, dal, turmeric and chilli powder. Cover and return to the boil, then reduce heat to low and simmer for 15 minutes.

Stir in the spinach and cook 5 minutes, or until dal is soft. Add more water if necessary.

In a small pan over medium heat, pour oil and onion and red chilli and stir fry onions with cumin and mustard seeds, stirring often.

Cook until onions become red, and then combine with dal. Stir in garam masala and cook until heated through.

Dal is redy.add ghee and serve.

HYDERABADI KORMA

Ingredients:

4 Baby corn

6 small pieces Cauliflower

1/4 cup Frozen peas

1 Carrot

1/2 cup Paneer cubes

3 Onion

1 tsp Ginger garlic paste

2-3 nos Green chilli.

1/2 tsp Garam masala

1/4 tsp Chilli powder

1/4 tsp Pepper powder

1/2 cup Milk

1/2 cup Coconut milk

Salt as needed

To temper

1 tblsp Blended rice bran & seasameoil

3 Clove

2Cardamom

1 inch piece Cinnamon

1/2 tsp Jeera

Methods:

Fry onion, with green chilies in a tsp of oil and grind it to a fine paste. Keep aside.

Heat oil in pan and temper with the items given in the ‘to temper’ table in order. After the cumin seeds splutter, add the ground paste, ginger garlic paste and fry for 2 minutes. Add 1/2 tblsp water and cook for half a minute.

Add the vegetables and fry for 2-3 minutes in medium-low flame. Add the powders-garam masala, pepper, red chilli.give it a stir and add 3/4 cup water.

Cover and cook until all the veggies gets cooked well yet bit crunchy. Takes 6-8 minutes

Add cooked vegetables

Add milk, coconut milk, paneer and give it a boil. Don’t let it boil for long time; just give it a boil in low flame.

Garnish with coriander leaves and serve

CHICKPEA, CARROT, AND CURRANT SALAD

Ingredients:

100gm boiled of chickpeas, rinsed

2 cups shredded carrots

1/4 cup cilantro, chopped

1/4 cup parsley, chopped

2 tablespoons sesame oil

1 tablespoon orange juice

1 tablespoon lemon juice

1/2 teaspoon caraway seeds

1/2 teaspoon coriander seeds, crushed

salt and pepper to taste

Methods:

1.Mix the chickpeas, carrots, and currants in a bowl.

2.In a separate bowl, mix the rest of the ingredients. Pour this mixture over the chickpeas, carrots and currants. Mix well and refrigerate at least one hour in a sealed container before enjoying.

KADDU KI SABZI

Ingredients :

1 small pumpkin

¼ tsp fenugreek seeds/methi seeds

1 tsp cumin seeds/jeera

½ tsp red chili powder/lal mirch powder

½ tsp turmeric powder

¼ tsp garam masala powder

1 tsp honey

1cup boil green peas

2 tbsp seasame oil

¾th cup or 1 cup water

Salt as needed

Methods:

Wash the pumpkin. Peel and chop the pumpkin.

in pan heat oil.

Add the fenugreek seeds and cumin seeds and fry for a minute on a low flame.

Mix the pumpkin with the rest of the spices and honey. Add water and salt.

Cover the cooker with a lid and pressure cook for 7-8 minutes.

Now mash the cooked and soft pumpkin with a spoon and add the garam masala.

Stir the mashed pumpkin well and cook for minute or two.

If the sabzi still looks watery to you, then evaporate the water from the sabzi by cooking it without the lid.

Garnish with coriander leaves and serve kaddu ki sabzi hot.

SINDHI CURRY

Ingredients:

Tomato, medium sized – 4

Besan flour – 1 & 1/2 tblsp

Drumstick – 1

Radish – 1/2

Cluster beans – 10

Ladies finger – 10

Ginger garlic paste- 1 tblsp

Green chilli – 2

Red chilli powder – 1/2 tsp

Turmeric powder- 1/8 tsp

Tamarind juice – 2 tbsp

To temper

Rice bran Oil – 2 tblsp

Mustard – 3/4 tsp

Fenugreek seeds – 1/2 tsp

Cumin/ Jeera – 1 tsp

Asafoetida/ Hing – 1 pinch

Curry leaves – A sprig

Methods:

Scrap the drumstick skin slightly, cut into finger length pieces. Peel and cube radish. Cut cluster beans also same length as drumstick. Cut the head and tail of ladies finger and slit slightly in the middle. Keep all the other ingredients ready. Boil radish and drumstick in a vessel.

Chop tomatoes roughly. Grind it to make puree.

Heat kadai and sauté ladies finger in medium flame for 2 minutes. Add cluster beans to it and fry both of them without changing its color until soft. Keep aside and temper with the items given under ‘To temper’ table.

Keep little water ready. Lower the flame completely. Add besan and give quick stir. Make sure not to burn it, but the raw smell should go off and besan should turn golden colour.

Add red chilli powder and turmeric, give it a quick stir. Add water to prevent burning.

Add tomato puree, salt and mix well. Close the kadai with a lid as it splutters a lot.

Cook it stirring now and then until it becomes thick paste and oil floats. Now add the sautéed vegetables, cooked vegetables along with the water and add 1 & 1/2 cups water and mix well. Check for salt. Boil it.

When it starts to boil, add tamarind juice and boil until the veggies get cooked and the gravy becomes thick.

2. Cut onion,capsicum into cubes or length wise. Chop the coriander leaves and spring onion.( Use the bottom part of spring onion when u fry onion). Heat a pan with rice bran oil and add ginger garlic paste followed by onion,green chillies and fry till onion red and then add capsicum and fry for a minute.

3. Add the sauces,salt,red chilli powder and fry for a minute in high flame.Add the fried baby corn with chopped coriander leaves and spring onion and mix well.

4. Now add the corn flour dissolved in water in a sprinkled manner and stir well,till you get a juicy baby corns covered in this sauce evenly.

5. Manchurian is ready for serve.

CUSTARD APPLE IN COCONUT MILK

Ingredients:

2 Custard apples

1 cup of coconut milk

1 ½ cups of white sugar

Cashew nuts, raisins, almonds

1 tsp honey

Methods:

Wash and clean well custard apples and cut for half.

Peeled, seeds removed and set aside.

Add coconut milk into the pot and put custard apples into the pot too.

Add cashew nuts and raisins, almonds and leave for boiling.

Continue boiling for 3-5 minutes, turn off the stove, and leave it cool.

Cut Baby corns into four in length wise Heat oil in a deep frying pan and when oil is hot enough,dip the baby corn slices in the batter and put it in oil for deep frying.

Fry till golden colour and enjoy hot with Chili or tomato sauce.

ANJEER BASUNDI

Ingredients:

4 cups milk

1 .1/2 cups finely chopped fresh figs (anjeer)

1 tsp lemon juice

1 tsp cornflour dissolved in 1 tbsp milk

1/2 cup (khoya)

2 tbsp honey

For The Garnish

4 fig slices

Methods:

Refrigerate the fig pieces to chill.

Pour the milk into a broad non-stick pan and bring to a boil. Simmer over a medium flame stirring continuously.

Add the lemon juice drop by drop to the milk stirring continuously. You will see tiny curdled particles, which are required for the grainy texture of basundi. Do not add the lemon juice all at once, if you do so the milk may curdle completely and you will get bigger curdled particles, which is not desirable.

Add the cornflour mixture, khoya and honey and mix well and simmer for another 1 to 2 minutes.

Fry the onions till they become red. And till the raw smell disappears.

Add the tomatoes. Keep on stirring till the tomatoes become soft. When the mixture becomes smooth and one, then add all the spice powders mentioned above.

The process of frying the tomatoes takes a little longer. If you want to quicken the process, add some salt to the onion-tomato mixture. Fry the tomatoes on a low flame 6.Now add all the spice powders one by one.

Stir the spice powders with the onion-tomato mixture. Add the green chili.

Mix in the chopped vegetables, salt and water.And covered with a lid.

Once the vegetables are semi cooked.that is they are half cooked. Add the cream. Give a stir.

Simmer the vegetables till they are done.

Add more water if the water dries up .

Otherwise simply garnish with chopped coriander leaves.

MATAR PANEER

Ingredients:

Green Peas – 1 cup, boiled

Paneer – 200 grams, cut into cubes

For paste

Blended rice bran& Sesame Oil – 2 teaspoons

Cumin seeds – 1 teaspoon

Onion – 1 cup, roughly chopped

Ginger –chopped

Garlic cloves – 2, chopped

Green chilies – 2 small, chopped

Tomato – 2 small roughly chopped

For gravy:

Blended Oil – 1 tablespoon

Turmeric powder – ¼ teaspoon

Red chili powder – 1 teaspoon

Coriander powder – 1 teaspoon

Garam masala – ½ teaspoon

Salt – to taste

Water – 1 cup

Cilantro – few sprigs, chopped finely

Methods:

1. Heat the 2 tespoons of Blended oil in a pan on medium heat. Once add cumin seeds and let them sizzle.

2. Add ginger, garlic and green chili and Sauté for a minute.

3. Add onion and sprinkle some salt. Cook till they become soft and red.

10. Add a cup of water or more or less as per your liking gravy consistency.

11. Stir and let it come to a boil and simmer for 2-3 minutes.

12. Add boiled peas and cubed paneer.

13. Mix well and simmer for 3-4 minutes so peas and paneer absorbs the flavors.

14. Finally sprinkle chopped cilantro is spreaded on the dish.

ALOO GOBI

Ingredients:

1 medium cauliflower/Gobi, florets removed and rinsed

5 to 6 medium size potatoes/aloo, sliced in wedges

2tsp green peas

4 tsp chopped ginger

½ tsp turmeric powder/haldi

1 tsp red chili powder

½ tsp garam masala powder

3 tbsp sesame oil

Salt as required

Methods:

First chop 1 medium sized cauliflower in medium florets. Rinse the cauliflower florets very well in water. Boil water to which some salt has been added and take it a bowl or pan. Add the cauliflower florets. Cover the bowl and blanch them in the hot water for 15 to 20 minutes. Meanwhile slice the potatoes in wedges. After 15 to 20 minutes, drain the cauliflower and keep aside.

In a thick bottomed pan, heat oil.

Lower the flame and add the potato wedges and green peas.

Stir the potatoes and green peas well and sauté them on a low flame for 6 to 7 minutes. Stir a couple of times when sautéing them.

Drain the now add the Gobi/cauliflower and sauté for 3-4 minutes. Continue to stir in between.

Add chopped ginger. Stir again very well.

Spice up the gobi and aloo and green peas with turmeric powder, red chili powder and salt.

Stir again very well, so that the spices are mixed uniformly in the sabzi and coat the vegetables.

Cover the pan with its lid tightly.

Simmer the aloo gobi 18 to 20 minutes on a low flame. Timing will vary with the size, depth and quality of the pan and flame intensity.

In between for a couple of times, remove the lid and stir the aloo gobi well. Do not add any water.

Once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it with the entire sabzi

PALAK PAKORA

Ingredients:

1 cup besan or gram flower

1 cup chopped palak or spinach leaves

1 green chili

2 tbsp peanuts

rock salt as required

water as required

Baking soda

Rice bran oil

Methods:

Roast the peanuts in a small pan till they become crisp.

When they cool, coarsely crush them in a mortar-pestle.

Rinse the spinach leaves and finely chop them.

In a bowl, mix everything including the coarsely powdered peanuts and add a pinch of baking soda.

Add very little water and make a thick batter.

Heat oil for shallow or deep frying in kadai or pan.

Drop spoonfuls of the batter in the hot oil and fry till crisp and golden on both sides.

Serve the palak pakora with chutney, tomato sauce.

PAPAYA SABJI

Ingredients:

Green Raw (Unripened) Papaya –500 gm

Seasame Oil– 1 tbsp

Black cumin Seeds – 1/2 tsp

Turmeric (Haldi) – 1/4 tsp

Finely Chopped Onions – 1 cup

Salt – to taste

Garlic paste-1/2 tsp

Coriander Powder – 1 tbsp

Cumin Powder– 1.5 tsp

Red Chili Powder – to taste

1/4 cup yogurt

Cilantro (Dhaniya Patta) – to garnish

Methods:

Peal, remove and discard the seeds and cube the Papaya and keep aside.

In a pan, heat the sesame Oil on medium heat.

Spoon in the Black cumin Seeds and allow them to pop.

Add in the Turmeric Powder and give it a quick mix.

Add the Onions, Garlic and some Salt and allow the Onions to get translucent.

Methods:

Add coriander powder, mix well and cook on a low flame for another minute.

Serve hot.

BEGAN BHARTA

Ingredients:

2 small egg plants/ brinjal

Juice of 1/2 to 1 lemon

1 pound tomatoes, peeled and chopped

5 garlic cloves, chopped coarsely

Salt

3 teaspoon sesame oil

1/2 teaspoon paprika

good pinch groundchili pepper, to taste

1 teaspoonground cumin

2 tablespoons chopped flat-leaf parsley

2 tablespoons chopped cilantro

black olives

Methods:

1.Prick the eggplants with a pointed knife to prevent them from bursting in the oven. Place them on a large piece of foil on a baking sheet and roast them in a hot oven pre-heated to 425 degrees F for about 45 to 55 minutes, or until they feel very soft when you press them and the skins are wrinkled.

2.When cool enough to handle, peel and drop them in a bowl of water with a little lemon juice to keep their flesh pale.

3..Drain the eggplants in a strainer or colander with small holes and press out as much of the water and juice as possible. Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes.

ALU METHI DOM

Ingredients:

Fenugreek leaves(methi) – 1 cup (fresh or frozen)

Potatoes – 2-3 (washed, peeled)

Garlic – 1 clove

Turmeric powder – 1/4 tsp

Chilly powder – 1 tsp

Cumin seeds – 1/4 tsp

Rice bran Oil – 2-3 tbsp

Ghee – 1 tsp

Salt – to taste

Methods:
1. Heat oil in a pan and splatter the cumin seeds.
2. Add the cubed potatoes to this and cook till the potatoes are half done tossing occasionally.
3. Add salt, turmeric and chilly powder and mix everything together.
4. Next add the fenugreek leaves and cook till all the water is absorbed and the potatoes are nicely cooked.
5. Add a tsp of ghee at the end. Delicious Aloo Methi is ready. Serve hot with any chapatti.

SARSO SAG WITH SPINACH

Ingredients:

4 cups mustard leaves chopped (sarson)

4 cups spinach leaves chopped (palak)

1 tablespoon ginger finely shredded

2 green chili chopped

1 teaspoon salt

1/2 teaspoon turmeric

1/4 cup corn flour

1 tablespoons seasame oil

1/2 teaspoon cumin seeds

1/8 teaspoon asafetida (hing)

¼ teaspoon red chili powder

Methods:

1.Mix corn flour with ½ cup of water and keep aside.

2.In a heavy bottom pan boil the mustard, and spinach leaves, 1 tablespoons seasame oil, salt, turmeric, ginger and green chili with one cup of water over medium high heat.

3.After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/3 in volume.

4.Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together.

5.For seasoning heat the sesame oil in small pan,oil should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well.

6.It is ready to Serve hot with roti/ naan.

MIXED SPICY DAL

Ingredients:

1 tbsp yellow moong dal

1 tbsp masoor dal

1 tbsp urad dal

1 tbsp chana dal

1 tbsp arhar dal

salt to taste

1/2 tsp turmeric powder

2 tbsp rice bran oil

1 tsp cumin seeds (jeera)

1/2 cup finely chopped onions

2 tsp ginger-garlic paste

1/2 cup finely chopped tomatoes

1/2 tsp garam masala

1 tsp chilli powder

2 tsp coriander-cumin seeds (dhania-jeera) powder

1/2 cup fresh curds (dahi)

1 tbsp finely chopped coriander (dhania)

2 tsp cashew nut

Green chilli chopped

Methods:

Wash all the dals. Soak for 1 hour and then drain.

Combine the dals, 2 cups of water, salt and turmeric powder, mix well and pressure cook for 3 whistles.

Heat the rice bran oil in a deep non-stick kadhai and add the cumin seeds.

When the seeds crackle, add the onions and ginger-garlic paste and sauté on a medium flame for 1 minute.

Add the tomatoes and green chilli and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.

Add the garam masala, chilli powder and coriander-cumin seeds powder, mix well and cook on a medium flame for 2 more minutes.

.Add the curds and coriander,cashew nut mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

Add the dals, mix well and cook on a slow flame for another 2 minutes, while stirring occasionally.add 1 tsp butter at the time of serving.

Methods:

Bring 3 cups water to a boil, switch off the oven. Add soya chunks and leave them in hot water till they soften. Debris settles down, discard and squeeze off the water. Rinse them in cold water and repeat squeezing off the excess water. Set this aside for later use.

Knead until smooth by adding small amounts of water. Grease its surface with little oil, cover and let it rest for 10 minutes.

After 10 minutes, divide the dough into 5 equal parts and mold them into a small ball. Take 1/2 cup of dry wheat flour in a plate for dusting. Take one dough ball, flatten it like patty and dust dry wheat flour over it. Roll out the paratha.

Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles start to rise on the surface, flip it and reduce the flame to low.

Spread 1/4 tsp oil (sesame oil) around edges and spread over the paratha. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown on both sides.

Now delicious paratha is ready for serving.

VEGETERIAN DIET:

Some people follow a vegetarian diet, but there’s no vegetarian eating pattern.The vegan or vegetarian diet includes only foods from plants: Fruits, vegetables, legumes, grains, seeds and nuts.

Vegetarian diets are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, infancy, childhood, and adolescence, and for athletes.Most vegetarian diets are low in animal products. They’re also usually lower than non vegeterian diets in total fat, saturated fat and cholesterol. However a vegetarian diet can be unhealthy if it contains too many calories or saturated fat and not enough important nutrients. Vegetables are rich and comparatively cheaper source of vitamins. Consumption of these items provides taste, palatability, increases appetite and provides fibre for digestion and prevents constipation. Features of a vegetarian diet that may reduce risk of chronic diseases include lower intake of saturated fat and cholesterol and higher intake of fruits and vegetables and whole grains, nuts, soy products, fibre and phytochemicals.if vegetarian consume a variety of foods along with the right amounts of foods from each groups vegetarian diet can meet the recommendation for all nutrients. Those vegetarians that specially focus on including foods that rich in calcium, zinc, and vitamin B12 to counter a potential deficiency, achieve optimal health.

ADVANTAGES:

The most important part in this fact is exercise. If we keep that element out, no amount of healthy vegetarian food will help us in the long term.

Incomplete protein-most plant based proteins are incomplete(except of soy and quinoa) are incomplete, which means that they don’t give all amino acids necessary to build muscle and tissue, like animal foods do. To avoid a protein deficiency, vegeterians need to combine proteins throughout the day.

Other possible deficiencies-strict vegetarian diets without dairy and eggs may be lower in nutrients such as calcium, iron, vitamin-B12, and omega-3 fatty acids. However by carefully planning and knowing which plant foods to choose, vegeterians can avoid these advantages. What meal plans are recommended?

Any type of vegetarian diet should include a wide variety of foods and enough calories to meet your energy needs.